Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, chocolate dipped coconut macaroons. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chocolate-Dipped Coconut Macaroons Chocolate-Dipped Coconut Macaroons. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. How to Store Chocolate Dipped Coconut Macaroons.

Chocolate Dipped Coconut Macaroons is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Chocolate Dipped Coconut Macaroons is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook chocolate dipped coconut macaroons using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chocolate Dipped Coconut Macaroons:

1. Get 14 oz shredded coconut (about 5 1/3 cups)
2. Get 4 egg whites
3. Take 2/3 cup white sugar
4. Take 6 tbs all purpose flour
5. Prepare 1 tsp vanilla or almond extract
6. Make ready 1/4 tsp salt
7. Make ready 1 cup semi sweet chocolate chips
8. Prepare 1/2 cup dark chocolate chips

These coconut macaroons are light, chewy, and dipped in chocolate. They're always a crowd favorite and incredibly easy to make! When I first made coconut macaroons nearly eight years ago, I was very new to cookies that were not of the standard chocolate chip, peanut butter, oatmeal-raisin or Christmas-y variety. Coconut Macaroons are a delicious combination of dried coconut, whole eggs, white sugar, and vanilla extract.

Instructions to make Chocolate Dipped Coconut Macaroons:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper. Spray paper lightly with cooking spray. Set aside.
2. In a large bowl mix together coconut, flour, sugar, and salt. Stir in egg whites and extract until fully incorporated. Mixture should stick together and be able to form a wet ball.
3. Drop by tbs onto prepared baking sheet (I fit 24 at a time). Bake 20 minutes or until edges are golden.
4. Remove from oven and immediately transfer to a wire rack to cool completely.
5. When cookies are cool, place chocolate chips in a microwave safe bowl. Microwave in 30 second increments until fully melted, stirring after each round.
6. Dip bottoms of macaroons into chocolate. Allow some excess to drip off and place on wax paper lined baking sheet. Place in refrigerator until chocolate is set.
7. Store in an airtight container. Best kept refrigerated. Pull out of fridge at least 15 minutes before serving. Enjoy!

Warm from the oven the contrast of a crispy exterior to a moist, soft and chewy interior is amazing. Enjoy them plain, dip the bottoms in melted chocolate, or just place a small chocolate. Gently squeeze all of the chocolate to one lower corner of the bag, then close the top of the bag, leaving a small gap so it's not completely sealed shut and air can escape. As a coconut lover, I've tried dozens of recipes for coconut macaroons recipes over the years — be it for the holidays or for friends who eat gluten-free. Chewy and moist on the inside, crisp and golden on the outside, they're delicious plain but even more irresistible dipped in dark chocolate.

So that is going to wrap it up with this special food chocolate dipped coconut macaroons recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!